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Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin.

ABSTRACT: The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1°C and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solution of brine in vacuum pouches. On day 7, pH and moisture content were higher in dry-aged loins than in wet-aged, while drip loss and total plate counts (p<0.05) were lower on day 14. As aging continued, the pH and drip loss of dry-aged loins decreased, while their total plate counts and water holding capacity (WHC) increased (p<0.05). After 7 and 14 days of aging, redness in dry-aged loins was higher than that in wet -aged muscles (p<0.05). On day 14 of aging, hardness, chewiness, and adhesiveness were lower in dry-aged pork loin as compared to those in wet-aged samples (p<0.05). Consequently, the results suggested that dry and wet aging methods differently affects meat quality traits of pork loin.

SUBMITTER: Jin SK

PROVIDER: S-EPMC7492174 | biostudies-literature | 2020 Sep

REPOSITORIES: biostudies-literature

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Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin.

Jin Sang-Keun SK Yim Dong-Gyun DG

Food science of animal resources 20200901 5

The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1°C and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solution of brine in vacuum pouches. On day 7, pH and moisture content were higher in dry-aged loins than in wet-aged, while drip loss and total plate counts (p<0.05) were lower on day 14. As aging continued, the pH and drip ...[more]

PMID: 32968734

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Project description:The objective was to determine the effects of pH and color on sensory characteristics of boneless pork loin chops cooked to an internal endpoint temperature of 63 °C. Center cut loins (296 total) from barrows and gilts, 5 different sire lines, and a range in pH of 5.36 through 6.23 were used. Previously, ultimate pH was correlated with sensory characteristics of chops cooked to a medium (71 °C) degree of doneness. Additionally, increasing ultimate pH improved sensory tenderness and juiciness of loin chops cooked to a medium degree of doneness. However, in 2011, the United States Department of Agriculture Food Safety and Inspection Service reduced the recommended final internal cooking temperature of pork chops from 71 to 63 °C (followed by a 3-min rest). The effects of ultimate pH on sensory traits of pork chops cooked to a medium-rare (63 °C) degree of doneness are not known. Therefore, loins were categorized using historical categories based on ultimate pH: >5.95, n = 22; 5.80 to 5.95, n = 75; 5.65 to 5.80, n = 102; 5.50 to 5.65, n = 91; <5.50, n= 6. On 1-d postmortem, loins were evaluated for CIE instrumental L*, a*, b*, visual color, marbling, and subjective firmness. Then, loins were aged in vacuum packages at 4 °C until 16-d postmortem. After aging, loins were cut into 2.54-cm thick chops, vacuum-packaged, and frozen until sensory or instrumental tenderness analysis. One chop was also used to determine extractable lipid. Chops were weighed, cooked to 63 °C, cooled to approximately 23 °C, weighed again to determine cook loss, and then evaluated for Warner-Bratzler shear force. Another chop was cooked to 63 °C internal temperature and served warm to trained panelists to determine sensory traits. Coefficients of determination (R2) were calculated to determine the predictability of ultimate pH and instrumental color on sensory tenderness, juiciness, and flavor. A 1-way ANOVA and means separation test were used to determine specific differences among pH categories. Ultimate pH explained less than 5% of the variation in tenderness and less than 1% of the variation in juiciness or flavor. Furthermore, sensory tenderness did not differ (P > 0.05) among pH categories, except for chops with an ultimate pH > 5.95. Chops with a pH > 5.95 were at least 9.1% more tender (P < 0.05) than chops with a pH < 5.95. Visual and instrumental color were not predictive (R2 ≤ 0.03) of any sensory traits. Overall, pH does not influence sensory traits of pork chops cooked to medium-rare degree of doneness unless pH is at least 5.95.

Dataset Information

Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin.

Publications

Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin.

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